Ingredients

• 225 g (1 cup) unsalted butter, softened
• 100 g (½ cup) granulated sugar
• 50 g (¼ cup) powdered/icing sugar
• 1 tsp vanilla extract
• ¼ tsp almond extract — optional
• ¼ tsp salt
• 280 g (2¼ cups) all-purpose flour
• 75 g (½ cup) raw or roasted pistachios, roughly chopped
• 75 g (½ cup) dried cranberries, roughly chopped
• 1–2 tbsp milk or cream, only if needed

Optional flavor additions

• ½ tsp finely grated orange zest
• ¼ tsp ground cardamom
• ½ tsp cinnamon

Detailed Method

1. Prepare the pistachios and cranberries

Roughly chop the pistachios and dried cranberries.

Keep the pieces relatively small—about ¼ inch / 5–6 mm—so the cookies slice cleanly.

If your cranberries are very large or sticky, toss them with 1 teaspoon of the flour.

2. Cream the butter and sugars

Place the softened butter, granulated sugar and powdered sugar in a large bowl.

Beat for about 2–3 minutes, until smooth and creamy.

Don’t over-whip the butter; you want a firm slice-and-bake cookie rather than a very fluffy cookie.

3. Add flavoring

Mix in:

• Vanilla
• Almond extract, if using
• Orange zest/cardamom, if using

Add the salt and mix briefly.

4. Add the flour

Gradually add the flour.

Mix on low speed or use a wooden spoon until the dough just comes together.

Don’t overmix once the flour is incorporated.

The dough should be soft but firm enough to shape.

If it seems unusually dry or crumbly, add milk/cream 1 teaspoon at a time, using no more than about 1–2 tablespoons.

5. Add pistachios and cranberries

Fold in the chopped pistachios and cranberries evenly.

You want the nuts and fruit distributed throughout the dough.

6. Shape into logs

Divide the dough into 2 equal portions.

Place each portion on parchment or plastic wrap and shape into a log approximately:

5–6 cm (2–2¼ inches) in diameter

Roll firmly so there aren’t large air pockets.

Twist or fold the ends of the parchment/plastic wrap and refrigerate for at least 1 hour, preferably 2 hours.

For an especially neat round shape, roll the logs every 20–30 minutes while chilling.

 7. Slice the cookies

Preheat oven to 175°C / 350°F.

Line baking sheets with parchment paper.

Remove one dough log from the refrigerator and slice into rounds about:

8–10 mm (⅓–⅜ inch) thick

If the dough is extremely firm, allow it to sit at room temperature for 5–10 minutes before slicing.

Arrange cookies about 4–5 cm / 1½–2 inches apart.

 8. Bake

Bake for approximately 10–14 minutes.

Look for:

• Pale golden edges
• A light golden color underneath
• Centers that look set but are still relatively pale

Don’t wait for the entire cookie to become dark golden; these cookies are meant to remain fairly light.

Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

They become noticeably firmer and crisper as they cool.

 Nut & Allergen Information

Contains:

• Pistachios — TREE NUT
• Milk/dairy from butter
• Wheat/gluten from all-purpose flour

Potential additional allergen:

• Almond extract may contain almond or be produced in facilities handling other nuts. Use vanilla only if you want to avoid almond.

Nut-free version

For a nut-free version, replace the pistachios with 75 g sunflower seeds or pumpkin seeds, and use a nut-free vanilla extract.

Important: If you’re baking for someone with a serious nut allergy, check every packaged ingredient for cross-contact warnings and use ingredients from a facility appropriate for that allergy.

 Approximate Nutrition

Assuming 30 cookies:

Values are estimates and vary with the exact butter, pistachios, cranberries and cookie size.

 Tips for cookies like the photo

• Chill the logs thoroughly → cleaner, rounder slices.
• Don’t overmix → keeps the cookies tender.
• Use unsalted butter → gives you better control of salt.
• Roast the pistachios lightly → gives a stronger nutty flavor.
• Don’t overbake → the cookies should stay pale and buttery.
• For a prettier finish, press a few extra pistachio pieces and cranberries onto the tops immediately after slicing.
• Store in an airtight container for 5–7 days. The baked cookies can also be frozen for about 2–3 months.